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Crisp Tofu with Broccoli and Noodles
Asian

Crisp Tofu with Broccoli and Noodles

Tofu pressed, cornstarched and fried until it actually crisps, tossed with broccoli in a garlic-ginger sauce.

Total
30 min
Prep
12 min
Cook
18 min
Serves
4
  • vegetarian
  • quick
  • healthy
  • dairy-free

Ingredients

For 4 servings

  • firm tofu20 oz
  • rice noodles10 oz
  • broccoli florets5 cup
  • carrot2 piece
  • scallion4 piece
  • garlic8 clove
  • fresh ginger4 tsp
  • soy sauce6 tbsp
  • rice vinegar2 tbsp
  • honey2 tbsp
  • cornstarch4 tbsp
  • vegetable oil5 tbsp
  • toasted sesame oil2 tsp
  • salt1 tsp

You'll need

skillet · bowl · cutting board

Method

  1. Press the tofu between two plates with something heavy on top for 10 minutes, then cut it into cubes and dry them.

    10 min · prep

  2. Soak the noodles in hot water until pliable, then drain.

    6 min · rest

  3. Toss the tofu cubes in cornstarch and salt until evenly dusted.

    2 min · toss

  4. Fry the tofu in oil without moving it until each side is golden, 8 minutes total. Moving it early tears the crust off.

    8 min · fry

  5. Lift the tofu out. Fry the broccoli and carrot hard, 4 minutes, until charred at the edges but still crunchy.

    4 min · saute

  6. Add garlic and ginger for 30 seconds, then the soy, vinegar and honey, and let it bubble to a glaze.

    2 min · simmer

  7. Return the tofu with the noodles, toss to coat, and finish with sesame oil and spring onion.

    3 min · toss

Serving suggestion

Add the tofu back at the very end — it softens the moment it sits in sauce.

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